Fat- and preservative-free fillings

CATERING to demand for products that offer premium and multisensory experiences, Barry Callebaut has come out with a new range of high quality chocolate and fruit fillings. Ideal for bakery and confectionery, the fillings boost the taste of, pralines, tablets and biscuits.

The leading manufacturer of chocolate and cocoa products will be presenting these products at ISM in Cologne, Germany.

“At Barry Callebaut we are constantly reimagining the world of chocolate. Every day we want to create new products that trigger the imagination of consumers worldwide,” says Bas Smit, Global and EMEA Marketing Director of Barry Callebaut. “With awesome fillings, we have crafted an exciting new range that continues to do just that. The fillings add an unexpected taste and texture to any chocolate experience.”

Smooth fruit puree fillings

Pure Swiss chocolate fillings contains 40% less calories than fat-based versions

The benefits of this range

The awesome fillings were created based on Barry Callebaut’s decennia long expertise and love for chocolate and are a perfect pairing to many existing inclusions. Because of the low water activity values, micro-organisms can’t grow, meaning there is no need for preservatives. Moreover, there is less migration of moisture to dough, resulting in a well-maintained crunchiness for those inclusions where you need it.

Made solely with Swiss chocolate, the chocolate filling has a rich intense chocolate taste and smooth texture. It contains 40% less calories than fat based fillings. All fillings are made without added vegetable fats or preservatives. The fruit fillings use a fruit puree base and offer a refreshing fruity taste, and exciting smooth texture.

The confectionery range comes in chocolate, raspberry, apple and apricot versions and has a water activity of < 0.6. The bakery range comes in raspberry, apple, apricot and has a water activity of < 0.5. Both offer great bake stability.